Turkey, Apple and Cranberry Panini

From the Editors of Live Right Live Well

As you prepare for your Thanksgiving feast, here's a tasty treat for the holiday weekend that follows. Step outside the mayo-and-white-bread box and use leftover turkey for panini sandwiches instead. Add some crunch and plenty of antioxidants to nutrient-rich cranberry sauce with chopped red onion. Thin slices of Granny Smith apple provide even more crunch and color, plus fiber and nutrients. Spread heart-healthy, trans-fat-free margarine (with no more than 5 grams of fat in a serving) on thick slices of multi-grain bakery bread.

Makes 2 large sandwiches

Ingredients
1 1/4 cups leftover cranberry sauce (or 14- to 16-ounce can whole-berry cranberry sauce)
1 tablespoon stone-ground mustard
1/3 cup finely chopped red onion
Four 3/4-inch thick slices whole-grain or multi-grain bakery loaf bread
4 ounces leftover sliced white meat turkey
1 small Granny Smith apple cut into 16 thin slices
4 teaspoons light margarine

Directions
1. Combine cranberry sauce, mustard and red onion in small bowl.
2. Heat panini press according to manufacturer’s directions or heat a nonstick skillet to medium-low.
3. Spread 1/4 cup cranberry sauce on one slice of bread. Top with turkey, apple slices and remaining bread slice.

Note: You will have enough sauce for about five sandwiches. Refrigerate leftover sauce in tightly covered container.

4. Spread 1 teaspoon margarine on outside of bread slices.
5. Cook three to six minutes (or until golden and crisp) on panini grill. If using skillet, press a heavy pan on top of sandwich and cook three to four minutes on each side until golden and crisp.

Nutrition information (per serving)
640 calories
40 g protein
88 g carbohydrate
12 g fat (2.5 g saturated)
95 mg cholesterol
540 mg sodium
703 mg potassium
56 mg calcium
4.5 mg iron
383 IU vitamin A
3 mg vitamin C
8.5 g fiber

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	<h1>Turkey, Apple and Cranberry Panini</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

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	As you prepare for your Thanksgiving feast, here's a tasty treat for the holiday weekend that follows. Step outside the mayo-and-white-bread box and use leftover turkey for panini sandwiches instead. Add some crunch and plenty of antioxidants to nutrient-rich cranberry sauce with chopped red onion. Thin slices of Granny Smith apple provide even more crunch and color, plus fiber and nutrients. Spread heart-healthy, trans-fat-free margarine (with no more than 5 grams of fat in a serving) on thick slices of multi-grain bakery bread.
Makes 2 large sandwiches
Ingredients 1 1/4 cups leftover cranberry sauce (or 14- to 16-ounce can whole-berry cranberry sauce) 1 tablespoon stone-ground mustard 1/3 cup finely chopped red onion Four 3/4-inch thick slices whole-grain or multi-grain bakery loaf bread 4 ounces leftover sliced white meat turkey 1 small Granny Smith apple cut into 16 thin slices 4 teaspoons light margarine
Directions 1. Combine cranberry sauce, mustard and red onion in small bowl. 2. Heat panini press according to manufacturer’s directions or heat a nonstick skillet to medium-low. 3. Spread 1/4 cup cranberry sauce on one slice of bread. Top with turkey, apple slices and remaining bread slice. Note: You will have enough sauce for about five sandwiches. Refrigerate leftover sauce in tightly covered container.
4. Spread 1 teaspoon margarine on outside of bread slices. 5. Cook three to six minutes (or until golden and crisp) on panini grill. If using skillet, press a heavy pan on top of sandwich and cook three to four minutes on each side until golden and crisp.
Nutrition information (per serving) 640 calories 40 g protein 88 g carbohydrate 12 g fat (2.5 g saturated) 95 mg cholesterol 540 mg sodium 703 mg potassium 56 mg calcium 4.5 mg iron 383 IU vitamin A 3 mg vitamin C 8.5 g fiber
	
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